Ingredients: 4 Servings
0.75 Cup Long-grain rice
1.00 Egg white
0.25 Cup Fresh parsley, chopped
3.00 Tbl Butter
1.00 Garlic clove, minced
2.00 Cup Fresh mushrooms, sliced
1.00 Cup Celery, sliced
0.50 Cup Green onion, chopped
0.50 Tsp dillweed, Dried
0.50 Tsp Salt
0.50 Tsp Pepper
1.00 Lb Raw unpeeled shrimp
3.00 Tbl All-purpose flour
1.50 Cup Milk
0.75 Cup Gruyre, shredded
2.00 Tsp Lemon rind, grated
0.25 Cup Fresh bread crumbs
Method of Preparation: e recipe.ontturFequals 2/3 cup. Save the clear broth in case you need more.L e recipe.ontturEcatch all the sediment because it is an important part of tL , sedimentntturcatch all the sediment because it is an important part of tL s until thetturFIn your food processor; combine the contents of the colandeL d pour intotturGbroth, butter, mustard and 1/2 of the crumbled bacon. ProceL broth. AllowurGmixture is a smooth, soupy puree. Fold in remaining bacon aL broth. AllowurIfinal mold. If it is too thick to pour, you need to add morL broth. Allowur2pate to set in refrigerator for at least 24 hours.o add morL h with slicedurpate to set in refrigerator for at least 24 hours.o add morL h with slicedurIUnmold, lightly sprinkle with cracked peppercorns and garniL h with slicedurolives and parsley.inkle with cracked peppercorns and garniL over 100 yearsrolives and parsl flavors.yearsrJThis recipe is an antique French farm recipe reported to beL a greaseddded.Eold. It is a classic recipe with wonderful spices and subtlL 0 degrees ford.FMix all ingredients in order listed. 0 degrees ford.Icookie sheet and press flat with a su buy mine at10e&12-15 minutes. Makes 100 GOOD COOKIES!ared glass. Bake at sed. mine at10eHTofu-Rella cheese can be found at most health food stores, L sed. mine at10e@Trader Joe's or Mothers Market, which are both California bL , spike andt10eTrader Joe's or Mothers Market, which are both California bL the flourdt10eGDirections: Bring soy milk, garlic, basil, oregano, parsleL flour isurdt10eFmargarine (which hickened. If10eDwhile continuing to stir as the flour will clump. After theL thick add moreHthoroughly disolved stir in the cheese until the sauce has L thick add moreKthe sauce is not thick enough, add more cheese, if it is toL thick add moresoy milk. is not thick enough, add more cheese, if it is toL ti squash. moresoy milk. is not thick enough, add more cheese, if it is toL ti squash. moreFThis tastes great over pasta, steamed vegetables and spegheL nally add. moreThis tastes great over pasta, steamed vegetables and spegheL vercook themoreEFor those of you that still eat seafood products, I occasiL vercook themoreGimitation crab meat (white fish) towards the end as to not L vercook themorefish.tion crab meat (white fish) towards the end as to not L nk of it!hemorefish.tion crab meat (white fish) towards the end as to not L nk of it!hemoreEWell, hope you enjoy this recipe!! Let me know what you thL nk of it!hemoreWell, hope you enjoy this recipe!! Let me know what you thL nk of it!hemore Happy eating!u enjoy this recipe!! Let me know what you thL Sept. 24,hemoreHappy eating!u e sing . Fatfree Digest [Volume 10 Issue 47],L t chocolate andH1994Formatted by Sue Smith, S.Smith34, L irring untilandKOriginally from: "Austin American-Stateman, May 24, 1990 HeL ning milk andndH2 TBSP of the milk in saucepan in saucepan over low heat, sL ping, blendingdIchocolate is melted. Beat sugar into cream cheese; add remaL ours. GarnishgdJchocolate mixture and beat until smooth. Fold in whipped toL ours. GarnishgdIuntil smooth. Spoon into crust. Freeze until firm, about 4 L ours. Garnishgd!with chocolate curls, if desired.reeze until firm, about 4 L ours. Garnishgdwith chocolate curls, if desired.reeze until firm, about 4 L
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